Blackberry Rosemary Hand Pies

Steps

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1. 1
   Strip the leaves from fresh rosemary sprigs. Mince about 2 teaspoons worth finely for the pie dough, and set aside 1 whole sprig for the blackberry filling.
   ▶ ≈0:00
2. 2
   In a large bowl, whisk together the flour, granulated sugar, salt, and minced rosemary until combined.
   ▶ ≈0:59
3. 3
   Add cubed cold butter and work it in by hand, breaking it into pea-sized to almond-sized pieces so the rosemary bits distribute evenly throughout.
   ▶ ≈1:59
4. 4
   Drizzle in ice water a tablespoon at a time, tossing after each addition until the mixture looks shaggy and wet. Continue adding water until the dough just comes together.
   ▶ ≈3:15
5. 5
   Squeeze the dough together into a flat mass in the bowl, then fold it over and press down. Rotate the bowl, fold again and press. Repeat once more to build lamination.
   ▶ ≈4:05
6. 6
   On a lightly floured surface, roll the dough into a rectangle about an inch thick. Dust away excess flour, wrap in parchment or cloth, and refrigerate for at least 2 hours.
   ▶ ≈4:55
7. 7
   Add fresh blackberries, 1 rosemary sprig, and sugar to a small pot. Mash the berries with a fork or potato masher until partially broken down. Let sit for 15 minutes or proceed to cooking.
   ▶ ≈5:01
8. 8
   In a small bowl, combine lime or lemon juice with cornstarch, stirring until smooth. Set aside (it may need stirring again before use as cornstarch settles).
   ▶ ≈6:01
9. 9
   Heat the blackberry mixture over medium-low heat for about 10 minutes, stirring frequently to prevent burning. Cook until the mixture reduces and becomes syrupy and concentrated.
   ▶ ≈6:54
10. 10
    Give the cornstarch slurry another stir, then pour it into the hot blackberry mixture. Cook for about 1 minute while stirring until the filling is glossy and leaves a trail when you lift the spoon.
    ▶ ≈8:14
11. 11
    Remove the filling from heat and let it cool to room temperature on the counter or in the refrigerator. It must be completely cool before assembling the hand pies.
    ▶ ≈8:32
12. 12
    Preheat the oven to 425°F. Remove the chilled dough from the fridge and let it sit on the counter for 1–2 minutes to warm slightly so it doesn't crack when rolled.
    ▶ ≈8:58
13. 13
    On a silicone mat or lightly floured surface, roll the dough to about an eighth of an inch thick. Rotate and dust with flour as needed to prevent sticking.
    ▶ ≈9:06
14. 14
    Using a 3.5-inch round cutter dipped in flour, cut circles from the dough. Transfer each to a parchment-lined baking sheet. Dust the cutter occasionally and reroll scraps to cut more circles.
    ▶ ≈10:17
15. 15
    Make an egg wash by beating 1 egg with 1 teaspoon of water. Brush the edges of each dough circle with egg wash.
    ▶ ≈10:50
16. 16
    Place about 1 tablespoon of cooled blackberry filling in the center of each dough circle. Top with another circle and gently press the edges to seal.
    ▶ ≈11:15
17. 17
    Crimp the edges with a fork or other decorative tool to create a pattern and ensure the pies are completely sealed.
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18. 18
    Brush the tops of the hand pies with egg wash for a golden color and shiny finish.
    ▶ ≈11:50
19. 19
    Place the assembled pies in the freezer for 10 minutes or the refrigerator for 30 minutes to set before baking.
    ▶ ≈12:02
20. 20
    Bake in the preheated 425°F oven for 20–25 minutes until the pies are puffed and golden brown.
    ▶ ≈12:16
21. 21
    For the glaze, place the reserved blackberry in a small bowl and add 1 tablespoon of Chambord or lemon juice. Muddle the berry to release its juice and color.
    ▶ ≈12:30
22. 22
    Add powdered sugar to the blackberry mixture and whisk until smooth and glossy with a beautiful purple color.
    ▶ ≈12:56
23. 23
    Spoon or pipe the blackberry glaze over the baked hand pies, creating an attractive finish.
    ▶ ≈13:24